Rice Noodle Salad with Chicken

Ingredienti

• 8 ounces rice vermicelli noodles
• 2 cups shredded carrots
• 6 scallions (thinly sliced)
• 1/3 cup minced cilantro
• 1/3 cup minced basil
• 1/3 cup minced mint
• 16 ounces cold rotisserie chicken (shredded)
• 1/4 cup dry roasted peanuts (crushed (optional))
• 1/4 cup fish sauce
• 2 Tablespoons brown sugar
• 3 Tablespoons lime juice
• 2 Tablespoons rice vinegar
• 1 clove garlic (minced)
• 1/3 teaspoon crush red pepper

Preparazione

1. 1

   Cook Noodles: Rehydrate your vermicelli noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles, rinse with cold water, and set them aside in a colander to drain off excess water.

2. 2

   Whisk Dressing: While the noodles are cooking, make the dressing. Whisk together the fish sauce and sugar until the sugar mostly dissolves. Whisk in the remaining ingredients.

3. 3

   Assemble: In a large bowl, toss the noodles in the dressing. Stir in the vegetables and serve with the chicken and crushed peanuts on top.